Resident chef at Highland Hills Ranch, Keith Potter, shares his secrets to creating the ultimate chukar piccata.
Ingredients
- 2 packages Chukar (total of 6 birds, or 12 breast halves) *quail or huns may also be substituted.
- 1 1/2 cups flour
- Salt and pepper for seasoning.
- 8 Tbs. Butter, separated
- 4 Tbs. Olive oil
- 3/4 cup lemon juice
- 1 1/2 cup chicken stock
- 1/3 cup capers
- Fresh parsley to garnish
Dredge breasts in flour seasoned with salt and paper. In large skillet, melt 6 tbs butter and 2 tbs. Olive oil, until oil sizzles. Gently lay the breasts into the hot oil, working quickly to fill the pan. Brown over medium-high heat on both sides until golden brown, then remove from pan and set aside. *You will not fit all of the breasts into the pan in one shot, so after the first batch, melt in the remaining 2 tbs. butter and 2 tbs. olive oil. Brown the remaining breasts as before, then remove those from the pan as well.
Into the pan, still over medium high heat, add the lemon juice and chicken stock. Stir for a few minutes, until the sauce starts to thicken. Add the capers, and then then cooked breasts back into the pan. Reduce heat to medium, and stir occasionally while bringing the dish up to serving temp. Season to taste with pepper, and transfer to a serving dish, garnish with fresh parsley and enjoy!
Like the hunting and fishing classics Derrydale published in the 1930s, this cookbook has only improved with time. This is a no-nonsense, practical guide to cooking virtually every kind of wild game with everything from simple recipes to gourmet level preparation.
L.P. De Gouy is the author of the Pie Book, The Soup Book, Sandwich Exotica, The Derrydale Fish Cookbook, and more. Buy Now
